Western Europeans are numero uno when it comes to per-capita protein consumption; bread is surprisingly the most popular protein medium; and protein has well and truly invaded the healthy snacking category.
The biofortification movement has succeeded in bringing the nutrition and agriculture communities under one roof – but there is more to be done to democratise the results of these efforts, says the director of international NGO HarvestPlus.
Belgian firm Vandenbulcke has introduced ChoVita, the first chocolate brand in Europe that makes a cocoa flavanol health claim that it is 'good for your blood flow'.
The re-emergence of the Victorian-era condition rickets in the UK has put the spotlight back on vitamin D intakes, and a recent advisory committee report will likely spur debate on the need for mandatory fortification.
Micronutrient deficiencies have been overshadowed by the so-called ‘war on sugar’, science director for British Nutrition Foundation (BNF) warns following the publication of a report.
The impact of obesity on cancer rates across the world – and how many cases could have been prevented – is made clear with an online data tool, launched by the International Agency for Research on Cancer (IARC) last month.
Scientists say protein from date seeds could used as an alternative to soy protein isolate or whey protein in foods, however commercial viability needs to be further assessed.
Branding and innovation expert Claire Nuttall – who has worked with many global food and drink businesses – reveals her pick of the trends set to shape the global baked goods market in the coming 12 months.
NutraInterview: Dominique Speleers, Beneo executive board member
Dominique Speleers is a long-time Beneo man who has seen a lot in his 15 years with the European ingredients giant from back when it was Belgian inulin and chicory player Beneo-Orafti and now as a board member of the more European, more international,...
The growing importance of smaller food and drink brands, arising from the fragmentation of consumer beliefs about food, is one of 10 key trends identified next year by New Business Nutrition.
UBM says security and comfort of attendees is ‘paramount’; registrations up 6%
Around 32 of 1400 exhibiting companies (3%) have pulled out of the industry event Food Ingredients Europe (FiE) next week in Paris following the city’s fatal attacks, despite efforts from the organiser to up security.
This paves the way for mass personalised nutrition, say researchers
Blood glucose levels vary widely across individuals even for the same food, say researchers who have developed an algorithm to calculate the ‘right’ diet – paving the way for mass personalised nutrition and casting doubt over the usefulness of universal...
The European food industry has published voluntary research principles to ensure robust and transparent science – but questions remain over how they will be put in place and enforced.
Producers of food-grade insects will submit a novel food application as soon as the new regulation passes into force, the International Platform of Insects for Food and Feed (IPIFF) has pledged.
By Ewa Hudson, head of health and wellness research at Euromonitor International
Is organic still selling? Does the 'natural' trend mean fortified/functional food is now passé? And why are consumers turning their noses up at better for you (BFY) offerings? Ewa Hudson, head of health and wellness research at Euromonitor International,...
People with better control of blood sugar after eating barley kernel bread also have a different balance of microbes in the gut, a new study in Cell Metabolism reveals.
Equipping participants with micro-cameras would improve the accuracy of dietary intake assessments and strengthen confidence in results, researchers behind a pilot study have said.
Eating a bowl of porridge oats a day could alter gut microbial functions, according to Scandinavian researchers who have tipped the ingredient as a possible prebiotic.
New rules on novel food were finally voted in yesterday in a European Parliament plenary, while some confusion remains about the adoption of certain amendments.
Resistant glucan and hydrogenated resistant glucan with low digestibility may offer a promising new strategy against obesity-related diseases, Japanese research in rats has suggested.
An advertising campaign that focusses on the transformative nature of cooking insects is more effective than 'entomophagy education', says a US-based researcher.
People in Sweden fall into one of three dietary camps - a ‘healthy dietary’, ‘Swedish traditional’ or 'light-meal' pattern - a national dietary survey of 1740 adults has found.
The spate of companies seeking to enter Europe’s lively chia seed market shows no signs of slowing with an EU novel foods application from a Dutch firm joining the fray.
EFSA delivers long-awaited safety assessment despite data craters
The European Food Safety Authority (EFSA) has said insect pathogens potentially harmful to humans are most likely to come from rearing and processing not intrinsically associated with the insect itself – but huge gaps in data remain.
Synergy Flavours has launched a new flavour range for protein and weight loss supplements, designed to work with more protein types, and satisfy consumer demand for more variety.
Cocoa flavanols have been tied to lowering blood pressure and heart disease risk in new research by a Mars-backed project, but study authors say chocolate is too calorific to be a delivery vehicle.
US firm Hearthside Food Solutions will buy Dutch healthy bar producer VSI for a reported €108.5m, along with a new US factory for production of VSI’s products.
BakeryandSnacks, the leading global trade publication for manufacturers in the bakery, snacks and cereal is seeking a new editor to take it to the next level.
Nutritional ingredients supplier Delavau has utilized its fortification technology to enrich chocolate and compound coatings with calcium equivalent to levels in a glass of milk.
Fortifying biscuit with bee pollen may help manufacturers increase protein, fiber and polyphenol content without impacting taste, according to Polish researchers.
Children who report eating more polyunsaturated fatty acids are leaner and have lower body fat percentages than those who consume higher amounts of saturated fats, say researchers.
A high energy intake from total fat, saturated fat and monounsaturated fat in middle and older age increases the risk of malnutrition ten years later, say Swedish researchers.
The Swedish Food Authority (NFA) will look at what 3,000 children eat and drink over two days as part of a study into the diets of the country's youth.
Protein has been hot for some years and shows no sign of abating in the near future as diet trends flip in protein’s favour from largely discredited low-fat to lower-carb/higher-protein regimes and a broader health halo around various protein forms.
A high wholegrain intake may lower the mortality rate regardless of wholegrain type or cause of death, say researchers in a 120,000-strong Scandinavian cohort study.
There are no major differences in nutritional content between private labels, national brands and hard discount goods – although private labels come out top for nutrition labelling, according to a French government study.
